TY - JOUR
T1 - Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film
AU - Abugoch, Lilian
AU - Tapia, Cristián
AU - Plasencia, Dora
AU - Pastor, Ana
AU - Castro-Mandujano, Olivio
AU - López, Luis
AU - Escalona, Victor H.
N1 - Publisher Copyright:
© 2016 Society of Chemical Industry.
Copyright:
Copyright 2016 Elsevier B.V., All rights reserved.
PY - 2016/1/30
Y1 - 2016/1/30
N2 - BACKGROUND: The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4°C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. RESULTS: The tensile strength and elongation at break of the edible film were 0.45±0.29 MPa and117.2%±7%, respectively. The water vapor permeability was 3.3×10-12±4.0×10-13gs-1m-1Pa-1. In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5g citric acid 100g-1) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%). CONCLUSION: The use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days).
AB - BACKGROUND: The aim of this study was to evaluate quinoa protein (Q), chitosan (CH) and sunflower oil (SO) as edible film material as well as the influence of this coating in extending the shelf-life of fresh blueberries stored at 4°C and 75% relative humidity. These conditions were used to simulate the storage conditions in supermarkets and represent adverse conditions for testing the effects of the coating. The mechanical, barrier, and structural properties of the film were measured. The effectiveness of the coating in fresh blueberries (CB) was evaluated by changes in weight loss, firmness, color, molds and yeast count, pH, titratable acidity, and soluble solids content. RESULTS: The tensile strength and elongation at break of the edible film were 0.45±0.29 MPa and117.2%±7%, respectively. The water vapor permeability was 3.3×10-12±4.0×10-13gs-1m-1Pa-1. In all of the color parameters CB presented significant differences. CB had slight delayed fruit ripening as evidenced by higher titratable acidity (0.3-0.5g citric acid 100g-1) and lower pH (3.4-3.6) than control during storage; however, it showed reduced firmness (up to 38%). CONCLUSION: The use of Q/CH/SO as a coating in fresh blueberries was able to control the growth of molds and yeasts during 32 days of storage, whereas the control showed an increasing of molds and yeast, between 1.8 and 3.1 log cycles (between 20 and 35 days).
KW - Chitosan
KW - Coating
KW - Edible film
KW - Fresh blueberry shelf-life
KW - Quinoa protein
UR - http://www.scopus.com/inward/record.url?scp=84952631931&partnerID=8YFLogxK
U2 - 10.1002/jsfa.7132
DO - 10.1002/jsfa.7132
M3 - Artículo
C2 - 25678380
AN - SCOPUS:84952631931
SN - 0022-5142
VL - 96
SP - 619
EP - 626
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 2
ER -